The Fresh Loaf

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Italian bread bowls

Italian bread bowls

Eatforhealth's picture


A round loaf of bread, from which a large part of its center has been removed, to create an empty space. A confection that comes from Italian cuisine and is usually larger than a small bun, but smaller than a whole size. These cute little bread bowls are a great way to serve soup in the winter. You can freeze them for up to 1 month if you like.



Source: Eatforhealth


Prep time20 minutes
Cooking time1 hour, 35 minutes
Total time1 hour, 55 minutes


2 pk
Dry yeast ((7 grams) )
2 c
Warm Water ((45 degrees C))
2 t
2 T
vegetable oil




Materials you will need:

2 packages (7 grams) dry yeast

2 ½ cups warm water (45 degrees C)

2 teaspoons of salt

2 tablespoons of vegetable oil

7 cups all purpose flour

1 tablespoon cornflour

1 egg white

1 tablespoon of water


Execution of the recipe:

Step 1

In a large bowl, dissolve the yeast in warm water. Leave it for about 10 minutes, until it becomes creamy.


Step 2

Add the salt, oil and 4 cups of flour to the yeast mixture and beat well. Add the remaining flour, 1/2 cup at a time, beating well with an electric mixer on medium speed after each addition.


Step 3

When the dough is ready, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn it to coat it well with the oil. Cover with a damp cloth and leave to rise in a warm place until doubled in volume, about 40 minutes.


Step 4

Divide the dough into 8 equal parts. Shape each portion into a 10cm round loaf. Place loaves on greased baking sheets sprinkled with cornflour. Cover and leave to rise in a warm place until doubled in size, about 35 minutes.


Step 5

Preheat the oven to 200 degrees. In a small bowl, whisk together the egg white and 1 tablespoon water. Brush the loaves lightly with half of it.


Step 6

Bake in the preheated oven for 15 minutes. Brush with the remaining egg white and bake for another 10 to 15 minutes or until golden brown.


Step 7

To make bowls: Cut a 1-1.5cm thick slice from the top of each loaf. remove the center, leaving a casing 2 cm thick. Fill bread bowls with hot soup and serve immediately.